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Method for extracting anthocyanin from lycium ruthenicum fruit

A technology of black fruit wolfberry and anthocyanins is applied in the field of extracting anthocyanins, which can solve problems such as harming human health and adverse effects, and achieve the effects of low cost, stable quality and few impurities.

Inactive Publication Date: 2011-05-18
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, it is often necessary to add pigments to make food and beverages, so as to achieve pleasing and good effects. However, chemically synthesized pigments are used in large quantities in the prior art, and long-term use will have adverse effects on the human body and endanger human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 A method for extracting anthocyanins from Lycium barbarum fruit, comprising the following steps:

[0021] (1) Add 800 g of ethanol solution with a volume concentration of 10% to 100 g of Lycium barbarum fruit raw material, extract once for 1 hour, and filter through an 80-mesh filter to obtain the extract.

[0022] Wherein the ethanol solution refers to a solution adjusted to a pH value of 1 with a hydrochloric acid solution having a mass concentration of 2%.

[0023] (2) Concentrating the extract obtained in step (1) in a vacuum at a degree of vacuum of 0.07Mpa and a temperature of 30-50° C. to obtain a concentrated solution with a solid content concentration ≥ 40%.

[0024] (3) After the concentrated solution obtained in step (2) is absorbed by macroporous resin, it is eluted with 800ml of ethanol aqueous solution with a mass concentration of 60%. When the color of the eluent becomes darker, it is collected and washed with water until the effluent is colo...

Embodiment 2

[0027] Embodiment 2 A method for extracting anthocyanins from Lycium barbarum fruit, comprising the following steps:

[0028] (1) Add 1200 g of ethanol solution with a volume concentration of 100% to 100 g of Lycium barbarum fruit raw material, extract for 3 times, and after the extraction time is 30 hours, filter through a 100-mesh filter screen to obtain the extract.

[0029] Wherein the ethanol solution refers to a solution adjusted to a pH value of 3 with an acetic acid solution having a mass concentration of 2%.

[0030] (2) Concentrating the extract obtained in step (1) in a vacuum at a degree of vacuum of 0.07Mpa and a temperature of 30-50° C. to obtain a concentrated solution with a solid content concentration ≥ 40%.

[0031] (3) After the concentrated solution obtained in step (2) is absorbed by macroporous resin, it is eluted with 600ml of ethanol aqueous solution with a mass concentration of 80%. When the color of the eluent becomes darker, it is collected and washe...

Embodiment 3

[0034] Embodiment 3 A method for extracting anthocyanins from Lycium barbarum fruit, comprising the following steps:

[0035] (1) Add 1000 g of ethanol solution with a volume concentration of 50% to 100 g of Lycium barbarum fruit raw material, extract for 3 times, and after extraction time is 24 hours, filter through a 100-mesh filter screen to obtain an extract.

[0036] Wherein the ethanol solution refers to a solution adjusted to a pH value of 3 with a mass concentration of 2% sulfuric acid solution.

[0037] (2) Concentrating the extract obtained in step (1) in a vacuum at a degree of vacuum of 0.07Mpa and a temperature of 30-50° C. to obtain a concentrated solution with a solid content concentration ≥ 40%.

[0038] (3) After the concentrated solution obtained in step (2) is absorbed by macroporous resin, it is eluted with 600ml of ethanol aqueous solution with a mass concentration of 70%. When the color of the eluent becomes darker, it is collected and washed with water u...

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Abstract

The invention relates to a method for extracting anthocyanin from lycium ruthenicum fruit. The method comprises the following steps of: (1) leaching raw material lycium ruthenicum fruit for 1-30h with an ethanol solution with a pH value of 1-4, and then filtering to obtain leach liquor; (2) carrying out vacuum concentration on the leach liquor obtained in the step (1) to obtain a concentrated solution of which the concentration of the solid is >= 40%; (3) adsorbing the concentrated solution obtained in the step (2) by utilizing macroporous resin, then eluting with an ethanol water solution, and beginning to collect when color of an eluant darkens to obtain a purified anthocyanin extracting solution of the lycium ruthenicum fruit; and (4) carrying out vacuum concentration on the anthocyanin extracting solution of the lycium ruthenicum fruit. Which is obtained in the step (3), to obtain a concentrated solution of which the concentration of the solid is >= 60%, and refrigerating and drying the concentrated solution to finally obtain the lycium ruthenicum fruit anthocyanin. The method for extracting the anthocyanin from the lycium ruthenicum fruit is simple in process, and the prepared anthocyanin has less impurities, excellent quality and favorable stability.

Description

technical field [0001] The invention relates to a method for extracting anthocyanins from natural plants, in particular to a method for extracting anthocyanins from black wolfberry fruit. Background technique [0002] As we all know, it is often necessary to add pigments to make food and beverages, so as to achieve pleasing and good effects. However, chemically synthesized pigments are used in large quantities in the prior art, and long-term use will have adverse effects on the human body and endanger human health. Therefore, searching for and preparing natural pigments has attracted widespread attention. Anthocyanins are the most familiar water-soluble natural pigments, which are widely distributed in nature and constitute the blue, red, purple and yellow of most varieties in the plant kingdom. Modern nutritional studies have found that natural anthocyanins have strong anti-active oxygen damage and anti-oxidation effects, can eliminate excessive free radicals produced duri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/74
Inventor 丁晨旭索有瑞王洪伦
Owner CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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